Uttapam

Uttapam
Uttapam

Uttapam is another variety of dosa, however it is thicker than normal dosa. To make it heathy dish, you can add any of your favourite vegetables in it. It is not so crispier as dosa. It is ideal for a breakfast.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2

Uttapam Ingredients
Uttapam Ingredients

Ingredients

  • 2 cups dosa batter (prepared by making fine paste of 1 cup of urad dal and 3 cups of rice)
  • 1 large onion finely chopped
  • 1 or 2 green chillies
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp gram dal
  • 1″ ginger chopped
  • A pinch of turmeric powder
  • Coriander leaves
  • Oil for frying

Method

Take a pan and add 2 tsp of oil in it and let it heat for some time.

Now add mustard seeds, cumin seeds in a pan and stir it for 2 sec. Then add urad dal and gram dal.

After frying them, add chopped onions, green chillies and chopped ginger, and saute them for only 2 mins. Now switch of the flame and keep it aside.

Take a bowl and add 2 cups of dosa batter in it and then add the onion mixture and turmeric powder, coriander leaves, salt and mix well.

Now take a pan and add 1 tsp of oil and spread it.

Take a ladleful of above batter and slowly spread it in to a thick and round circle. Sprinkle 1 tsp oil over the Uttapam, and cover it for 3 min in low flame.

When the bottom is slightly brown turn the Uttapam and fry for some time. Serve hot.

Uttapam
Uttapam

Serving Instructions

Serve Uttapam with groundnut chutney or coconut chutney.

Masala Idli

Masala Idli
Masala Idli

Masala Idli is quite different from normal idli as we are using lot of fresh vegetables in it. But it is equally easy to prepare as normal idli. It is very healthy and completely oil free breakfast. If you are adding more vegetables it will give more taste and make it more nutritious as well. Especially capsicum gives very nice flavor to your idli.

Try and enjoy the delicious and mouth watering masala idli.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves:2

Masala Idli Ingredients
Masala Idli Ingredients

Ingredients

  • 2 cups idli batter
  • 1 tsp ginger and garlic paste
  • 1 carrot, finely chopped
  • 1 capsicum, finely chopped
  • 1 large onion, finely chopped
  • 3 pieces cauliflower
  • 1 tsp mustard seeds
  • A pinch of hing (asafoetida)
  • 1 tsp cumin seeds
  • 2 green chillies
  • Fresh coriander leaves
  • Salt to taste
  • 2 tsp ghee
  • A pinch of turmeric powder

Method

For Batter

Soak 1 cup urad dal and 2 cups suji (or idli rava) for 6 hours.

Grind the urad dal to a smooth paste and add idli rava to that paste and mix it well and leave it for over night.

For Masala idli

Take a non-stick pan and heat it. Once hot, add 1 tsp ghee in to it.

Add mustard seeds and when they start spluttering, add green chilies, chopped onions and a pinch of hing in to a pan.

Let it fry until onions start becoming light brown color and then add ginger and garlic paste let them fry for some time.

Now you can add the rest of all chopped vegetables, salt, turmeric powder and fry them for some time. Switch off the flame and let it cool down.

Take one cup of idli batter and add the vegetable mixture in to the batter and mix well.

Take your idli plate and apply 1 drop of ghee to the idli plate and pour some batter in to the plate.

Put the idli stand in idli cooker and let them cook for 15 minutes with steam.

Then your mouth watering and colorful masala idli’s are ready to serve.

Masala Idli
Masala Idli

Serving Instructions

You can serve these masala idli’s with sambar or any chutney.

Besan Laddu

Besan Laddu
Besan Laddu

Besan Laddu is also popular Indian sweet. It is prepared by roasting gram flour or chickpea flour (besan) with ghee or clarified butter. Besan laddus are popular in northern parts of india especially in Maharashtra. They are generally prepared on special occasions or festivals. You can substitute dry fruits as per your taste.

They can be served any time. Store besan laddu in an air-tight container in a cool place.

Preparation Time: 35 minutes
Cooking Time: 30 minutes
Makes 20 laddus (may vary according to size)

Besan Laddu Ingredients
Besan Laddu Ingredients

Ingredients

  • 2 cups gram flour (besan)
  • 1 1/2 cups sugar powder
  • 8 to 10 cashew nuts (finely chopped); optional
  • 8 to 10 almonds (finely chopped); optional
  • 12 to 15 raisins; optional
  • 5 to 6 pistachio (finely chopped); optional
  • 1 cup clarified butter or ghee
  • 2 tsp cardamom powder

Method

Take a heavy bottom pan and heat clarified butter for 5 minutes at medium flame. Once hot, reduce it to low flame.

Add besan in this pan and keep stiring until it become golden brown (you will get a nice aroma from the flour, when it starts getting brown). It may take 25 to 30 minutes.

Then add cashew nuts and almonds and fry it for another 10 minutes, stirring it frequently.

Now let it cool down. And then add sugar powder, cardamom powder, raisins and pistachio.

Mix it well. Now to make laddus, take approx. 2 tbsp of the mixture between your palm and press the mixture to form a smooth round ball.

Usually the size of a laddu is about the size of ping pong ball but you can adjust as you prefer.

Besan Laddu
Besan Laddu

Serving Instructions

Besan laddu may be served any time as you like.

Spinach Pakoras

Spinach Pakora
Spinach Pakora

Spinach Pakoras are one of the popular and most delicious snack in Andhra Pradesh. They are the fritters prepared using spinach ans onions. They are healthy snack as the main ingredient is spinach. They are very crispy and tasty too. You can serve them along with tea.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 2

Spinach Pakora Ingredients
Spinach Pakora Ingredients

Ingredients

  • 1 cup gram flour (besan)
  • 1 bunch spinach (chopped)
  • 1 large onion (finely chopped)
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp red chili powder (or 2 green chilies)
  • 1/2 tsp ajwain
  • 1/2 tsp cumin seeds
  • Oil for deep frying
  • 1/2 bunch of coriander (chopped)

Method

Take a wide bowl and add Spinach, coriander leaves, red chili powder, salt, cumin seeds, ajwain, chopped onions, turmeric, gram flour and mix well.

The batter should be thick. If required, add some water and mix well.

Heat oil in a pan take the small amount of spinach mix and drop them in to the oil.

Deep fry pakora’s well until the onions becoming light golden color.

After it turns golden color remove from the oil and keep on paper towel to absorb excess oil.

Now your Spinach Pakora’s are ready to serve.

Note: If you want more crispier, add 2 tsp of rice flour.

Spinach Pakora
Spinach Pakora

Serving Instructions

Serve Spinach Pakoras with green chutney or tomato ketchup.

Palak Paneer

Palak Paneer
Palak Paneer

Palak Paneer is an awesome flavoured main course in which Paneer (it is a cheese commonly used in South Asian cuisine) is cooked in pureed spinach curry.

It is most popular vegetarian dish particulary in Punjab of India and Pakistan. This dish is highly nutritious and scrumptious.

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves:4

Palak Paneer Ingredients
Palak Paneer Ingredients

Ingredients

  • 250 gms spinach or palak (boiled & then puree it in blender)
  • 200 gms paneer (cottege cheese; cut into cubes)
  • 2 medium size onion (finely chopped)
  • 1 cup tomato puree
  • 5 garlic pods
  • 2″ ginger
  • 3 bay leaves
  • 2 cinnamon
  • 2 black cardamom
  • 1 tsp red chilly powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 1 tbsp oil for cooking

Method

Heat oil in a frying pan. Add bay leaves, cinnamon and black cardamom and stir it for few seconds.

Now add grated garlic and ginger and stir it. Then add onion and fry it until golden brown.

Add salt, red chilly powder and coriander powder and mix well.

Then add tomato puree and cook until oil starts seperating from it.

Now add puree of spinach (palak). Cover it and cook for 10 minutes at low flame.

Finally add paneer and cook for another 10 minutes. Serve hot.

Palak Paneer
Palak Paneer

Serving Instructions

Serve Palak Paneer with plain roti, naan or paratha or even it can be served with boiled rice.

Don’t forget to check out this palak paneer recipes on Indian Recipes site.

Chicken Biryani

Chicken Briyani
Chicken Briyani

Chicken Biryani is very delicious and tempting main course dish, popular almost all over India. It is a complete meal in itself.

Chicken Biryani can be cooked in many ways. In this recipe, we have cooked chicken and the rice seperately and then combined in the last step. This way of cooking chicken biryani is called the ‘Pakki Biryani’. Chicken biryani can be served along with any raita such as carrot raita, cucumber raita, pineapple raita etc.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4

Chicken Briyani Ingredients
Chicken Briyani Ingredients

Ingredients

  • 700 gms Raw chicken (with bone and boneless pieces)
  • 3 medium size Onion (chopped)
  • 1 cup Curd
  • 7 to 8 Garlic pods (grated)
  • 5 small size Bay leaves
  • 2 sticks Cinnamon (2″)
  • 5 Cloves
  • 4 Black cardamom
  • 8-10 Black Pepper
  • 2 tbsp Oil
  • 1 tbsp Cumin seeds
  • 2 tbsp Garam masala
  • 1 tbsp Chilly powder
  • 2 cups Rice
  • Few drops of yellow colour
  • Salt to taste

Method

Soak rice in a bowl for 15 minutes and keep it aside.

Heat the oil in a pan. Add cumin seeds, black cardamom, cloves, cinnamon, black pepper and bay leaves and saute them.

Now add garlic and stir it for few seconds and then add onion and fry them until they become transculent.

Add chicken and fry it for 15 minutes, stirring in between.

Now add salt, chilly powder and curd and cook for another 10 to 15 minutes or until chicken is cooked. When chicken is done add garam masala.

Boil the soaked rice until 90% is cooked.

Drain the water completely from the rice and add this rice to the chicken.

Add few drops of colour and cover it and cook it at low flame for 10 minutes.

Chicken Briyani
Chicken Briyani

Serving Instructions

Serve chicken biryani with any type of raita.

Pav Bhaji

Pav Bhaji
Pav Bhaji

Pav bhaji is originally a maharashtrian cuisine. But now it is popular in almost all metropolitian areas in India. Pav means small loaf of bread or buns and Bhaji is vegetable dish.

Since it has many vegetables, so it is very healthy as well as nutritious. You may add more vegetables as per your choice. Childern who avoid eating vegetables would definitely love this recipe. This dish is versatile as it can be served in all types of meal, whether breakfast, lunch or dinner.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4

Pav Bhaji Ingredients
Pav Bhaji Ingredients

Ingredients

  • Green pepper- 1 medium size (finely chopped)
  • Red pepper- 1 medium size (finely chopped)
  • Yellow pepper- 1 medium size (finely chopped)
  • Cauliflower- 1 small size (finely chopped)
  • Carrots- 2 small size (finely chopped)
  • French beans- 50 gms (finely chopped)
  • Potatoes- 5 (boiled)
  • Onion- 2 medium size (finely chopped)
  • Garlic pods- 4 to 5 (grated)
  • Pav bhaji masala- 2 tbsp (available in any Indian grocery shop)
  • Turmeric powder- 1 tsp
  • Chilly powder- 1 tsp
  • Tomato puree- 1/2 cup
  • Oil- 1 tbsp
  • Salt- to taste
  • Buns- 8

Method

Heat oil in a pan. Add garlic and saute it for few seconds. Then add onion till they become transculent.

Add all the vegetables (except potatoes) and cook covered for 15-20 minutes.

Now add turmeric powder, chilly powder, salt and mix it well.

Add tomoto puree and stir it then cover it for about 5 minutes.

Now add potatoes (peeled and mashed) and pav bhaji masala and mix it well. Cook it for another 5-6 minutes.

Garnish Bhaji with chopped onions & small pieces of paneer.

Divide buns into halves and fry them in a frying pan using little oil (or butter).

Pav Bhaji
Pav Bhaji

Serving Instructions

Serve hot bhaji with pav and butter on top of it.

Idli Pakora

Idli is a famous South Indian Breakfast item. Usually, Idli pakora is prepared from the left over Idlis for evening Snacks. It’s a Children’s favorite.  Serve it with Tomato Sauce or any spicy Chutney.

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Serves: 4

Ingredients

  • 6 Idlis
  • 2 tbs All Purpose Flour
  • 1 tsp Corn Flour
  • 2 tbs Gram Flour
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Chilli Powder
  • 1 tsp Tomato Sauce
  • 1 tsp Chilli Sauce
  • Salt to taste
  • Oil as required

Method

  • Cut Idli into small pieces
  • In a bowl, add all purpose flour, corn flour, gram flour, ginger garlic paste, Chilli powder, Tomato sauce, chilli sauce, salt and water and mix well.
  • In the prepared mix, dip idli pieces and deep fry it it a pan.
  • Serve it with tomato sauce or Mint chutney.

 

Kadhi Pakora

Kadhi Pakora
Kadhi Pakora

Kadhi Pakora is delicious blend of yogurt and gram flour (besan) with besan pakoras. It is loved by all north Indians no matter what their age is. And it is prepared in slightly different way in different parts of North India.

Here is the recipe of Kadhi Pakora from Uttar Pradesh. It is prepared mostly on all auspicious ocassion in Uttar Pradesh. It is generally preferred with rice but some like to have it with roti as well.

Preparation Time: 10 minutes
Cooking Time: 45 minutes (including frying)
Serves:4

Kadhi Pakora Ingredients
Kadhi Pakora Ingredients

Ingredients

  • Gram flour (besan)- 1 1/2 cups
  • Curd- 400 gms
  • Onion- 1 medium size (finely chopped)
  • Cumin seeds- 2 tsp
  • Carom seeds (ajwain)- 1 tsp
  • Fenugreek seeds (methi dana)- 1 tsp
  • Asafoetida (hing)- pinch
  • Garam masala- 1 tsp
  • Chilly powder- 2 tsp
  • Turmeric powder- 2 tsp
  • Water- 7 cups or as needed
  • Salt – to taste
  • Oil- 1 tbsp for cooking
  • Oil for frying

Method

For Pakora

Take 1 cup of gram flour in a bowl and add water slowly to make a paste.

To check the paste is ready for pakora, put a drop of paste in a cup of water. If the paste comes on the surface of water it means it is ready for frying.

Add 1 tsp cumin seeds, salt and onion in the paste and mix it well.

Heat oil in the karahi. When it is heated completely then reduce the flame to medium.

Put small balls of the batter and deep fry them till golden brown. Keep pakoras aside in a paper towel.

For Kadhi

Put 1/2 cup of gram flour in a bowl and add curd and add 6 cups of water in it and mix it.

Now add salt, chilly powder and turmeric powder and mix it.

Heat 1 tbsp oil in a frying pan and add asafoetida, carom seeds and fenugreek seeds and stir for few minutes.

Now add gram flour paste and keep stiring it for 30 minutes.

Add pakoras in to the kadhi and let it cook for another 5 minutes.

Add garam masala before serving.

Kadhi Pakora
Kadhi Pakora

Serving Instructions

Serve kadhi pakora with rice or roti.

Prawn Semiya Biryani

Biryani is a very delicious rice recipe which is very popular across all India. Try a new variety of biryani with prawns and vermicelli. This yummy seafood recipe is a true feast for your taste buds. This colorful biryani is easy to prepare and less time consuming.

Prep time: 25 min

Cook time: 20 min

Serves: 2-3

Ingredients

  • 250 g fresh prawns
  • 250 g vermicelli
  • 150 g ghee
  • 100 g cashew nuts
  • 4-5 cloves
  • 5 g cinnamon
  • 5 cardamoms
  • 1 cup chopped spring onions
  • 2 large onions, chopped lengthwise
  • 2 tsp chopped green chillies
  • 2 tsp limejuice
  • Salt to taste
  • 1 small bunch each of coriander and mint leaves
  • 1 cup thick curds
  • 2 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • Salt and chilli powder to taste

Method

Boil a glass of water in a pan. Add vermicelli and cook. Drain the water and keep aside.

Heat ghee in a kadai and fry onions, cashews till brown. Then add ginger-garlic paste, cinnamon, cloves, cardamoms, spring onions, green chillies and fry. Add these ingredients one at a time and fry each of them for 2 minutes.

Add raw prawns, beaten curd, salt, turmeric, chilli powder and mix well. Boil till prawns are done and water evaporates. Then mix vermicelli and sauté for a minute. Mix limejuice and remove from flame.

Garnish with chopped mint, coriander leaves and cahewnuts. Serve hot with onion raita.